Sole Caledonia

Serves: 4
Total Calories: 258


1 pound sole filet
1/2 (8-ounce) package frozen asparagus spear thawed (about 12 spears)
3/4 cup gruyére cheese finely shredded process (3 oz.)
1/2 cup mayonnaise real
3 tablespoons white wine
1 tablespoon parsley chopped fresh
1 cup mushrooms sliced fresh
1/4 cup green onion sliced
1 tablespoon butter or margarine
lemon slices
Parsley sprigs


Preheat oven to 350° F. Lightly butter a 1 1/2 -quart shallow baking dish. Pat fish dry with paper towels and place fish in bottom of dish. Top with asparagus. Cover with foil and bake for 20 to 25 minutes or until fish flakes easily with a fork. Drain off liquid. Cover and keep warm.

In a medium bowl mix cheese, mayonnaise, wine and parsley set aside.

In a 10-inch skillet over medium-high heat sauté mushrooms and green onions in butter or margarine for 3 minutes or until tender. Stir in cheese mixture and spoon over top of asparagus.

Sprinkle paprika on top of cheese mixture. Broil 6 inches from heat source for 2 to 4 minutes or until lightly browned. Garnish with lemon and parsley.

Nutritional Facts:

Serves: 4
Total Calories: 258
Calories from Fat: 225

This Sole Caledonia recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.

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